Name: Thai Peanut Chicken Wrap
Prep time: 15 min
Cook time: PT-491157H56M14S
Total time: PT-491157H56M14S
Cuisine: Thai-Inspired
Ingredients: 2 cups cooked chicken breast, shredded or sliced (grilled, rotisserie, or baked); 2–4 large flour tortillas or wraps; 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 1/2 cucumber, julienned or thinly sliced; 1 cup shredded cabbage or coleslaw mix; 1/4 cup fresh cilantro leaves; Optional: 2 tbsp chopped peanuts or crushed cashews; Optional: lime wedges for serving; 1/4 cup peanut butter (creamy or crunchy); 2 tbsp soy sauce; 1 tbsp rice vinegar or lime juice; 1 tbsp honey or maple syrup; 1 tsp sesame oil; 1 clove garlic, minced; 2–3 tbsp water (to thin as needed); Optional: 1 tsp sriracha or chili flakes for heat

Jump to Recipe·Leave a Review

This Thai peanut chicken wrap is packed with bold, fresh flavor and just the right amount of crunch. Tender chicken, crisp veggies, and a creamy homemade peanut sauce are all wrapped up in a soft tortilla for the perfect handheld meal. Whether I’m making a quick lunch or prepping meals for the week, this wrap is one of my favorites.

Why You’ll Love This Recipe

I love this wrap because it’s a delicious mix of creamy, savory, and crunchy. The peanut sauce brings that unmistakable Thai-inspired flavor that makes every bite exciting. It’s easy to make, totally customizable, and works great both warm or cold. Plus, it’s a fun break from traditional sandwich or salad lunches—something a little different but still quick and satisfying. Thai Peanut Chicken Wrap

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast, shredded or sliced (grilled, rotisserie, or baked)
Large flour tortillas or wraps
Shredded carrots
Red bell pepper, thinly sliced
Cucumber, julienned or thinly sliced
Shredded cabbage or coleslaw mix
Fresh cilantro
Optional: chopped peanuts or crushed cashews for crunch
Optional: lime wedges for serving

For the peanut sauce:

Peanut butter (creamy or crunchy)
Soy sauce
Rice vinegar or lime juice
Honey or maple syrup
Sesame oil
Garlic, minced
Water (to thin the sauce as needed)
Sriracha or chili flakes (optional, for heat)

Directions

I start by whisking all the peanut sauce ingredients in a bowl until smooth, adding a little water to reach the consistency I like.
In another bowl, I toss the cooked chicken with a few spoonfuls of the peanut sauce to coat it well.
I lay out the tortillas and layer with cabbage, carrots, bell peppers, cucumbers, and the peanut-coated chicken.
I drizzle a bit more peanut sauce over the top and add cilantro and chopped nuts if I’m using them.
I roll the wraps tightly, folding in the sides as I go.
I slice them in half and serve immediately or wrap them up for later.

Servings and timing

This recipe makes 2–4 wraps.
Prep time: 15 minutes
Cook time: 0–5 minutes (if using pre-cooked chicken)
Total time: 15–20 minutes

Variations

Sometimes I swap the chicken for tofu or shrimp. If I want a lighter version, I use lettuce leaves instead of tortillas for a low-carb wrap. I’ve also added mango slices for sweetness or chopped kale for extra greens. For extra crunch, I throw in roasted peanuts or crispy wonton strips.

storage/reheating

I store the wraps tightly rolled in plastic wrap or an airtight container for up to 2 days in the fridge. If I’m making them ahead, I keep the peanut sauce separate and add it just before serving to avoid soggy wraps. I usually serve them cold, but if I want it warm, I toast the wrap briefly in a skillet or press. Thai Peanut Chicken Wrap

FAQs

Can I use store-bought peanut sauce?

Yes, I’ve used store-bought in a pinch, but homemade gives better control over flavor and spice level.

What kind of chicken works best?

I usually use grilled or rotisserie chicken for ease and flavor, but any cooked chicken will work fine.

Is this wrap spicy?

It doesn’t have to be. I leave out the sriracha for a mild version and add it when I want more heat.

Can I make it vegetarian?

Yes, I swap the chicken for crispy tofu, tempeh, or even chickpeas for a plant-based version.

What’s the best way to keep the wrap from getting soggy?

I layer drier ingredients like cabbage or lettuce next to the tortilla and avoid adding too much sauce inside. I also keep the dressing separate if I’m packing it for later.

Conclusion

The Thai peanut chicken wrap is fresh, filling, and full of flavor. It’s one of those recipes that’s just as great for a sit-down lunch as it is for eating on the go. With the creamy peanut sauce, crisp veggies, and juicy chicken, every bite is a perfect balance of texture and taste. I love how easy it is to make—and how hard it is to stop at just one.